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2008 Los Vascos Reserve Cabernet Sauvignon

A very black cherry nose, with lots of fruit. Also on the palate and in the finish. Very mild tannins and a bit of earthiness in the flavor. But with food the fruitiness is moderated and the tannins are enhanced. In fact, this wine is more balanced when consumed with dinner than before the meal. A nice accompaniment to meat and potatoes. It’s worth mentioning that this wine is made from grapevines that were not grafted onto American rootstock. This means that you can taste what wine would have been like before the phylloxera epidemic decimated European vines in the late 19th century—essentially, the same as it is today. I’ve always wondered what that would be like...
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2008 Veramonte Ritual Pinot Noir

Black cherry aroma followed by flavors of dark cherry and a hint of blueberry. Firm tannins provide structure for a lush, intensely flavored wine with a long finish. Would stand up well to roast chicken or grilled pork.
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2010 Viña Leyda Sauvignon Gris, Kadun Vineyard

Starts with an aroma of sunny meadow. Flavors of ripe Granny Smith apple with a kick of ginger. Very fresh with good acidity, would pair well with roasted vegetables or a creamy, cheese-y casserole. This delicate white wine is somewhere in between a Chardonnay and a Sauvignon Blanc, creamier than the latter but lighter than the former.
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2008 De Martino 347 Vineyard Reserve Cabernet

A nice offering from Chile. The name refers to all the vineyards from which the winery has sourced fruit. This one comes from three separate areas alone. Dark, with some hints of licorice, vanilla, and anise on the nose. This has some dark berry flavors but the fruit is not intense . Pleasant, if not overly lingering, finish. Try with grilled pork chops or sausages.
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Palate Press Wine of the Week: 2009 Cono Sur Sauvignon Blanc

A surprisingly floral nose offers up citrus blossoms with gentle gooseberry aromas. Indian River Ruby Red grapefruit, orange blossoms, and that same gentle hint of gooseberry are on the palate. Tangy Meyer Lemon and Key Lime, dusted with chalk, make a lingering finish. Minerality and the understated influence of gooseberry will remind people far more of Sauvignon Blanc from Sancerre than New Zealand. Drink with grilled Tilapia.